Difficulty: Moderate
Instructions
Things You'll Need:
- 1 cup cake flour
- 1/2 cup unsweetened cocoa powder
- 2 Tbsp instant espresso powder
- 1 tsp ground cinnamon
- 14 large egg whites
- 1 1/2 tsp cream of tartar
- 1 1/2 cups sugar
- 2 ounces baking white chocolate
- 10-inch tube pan
- preheated oven, 350 degrees
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Step 1
Sift flour and cocoa into a bowl. Add espresso powder and cinnamon. Mix well.
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Step 2
In a medium-size bowl, beat egg whites until frothy. Beat in cream of tartar. Beat in sugar, 2 tablespoons at a time, until soft, glossy peaks form.
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Step 3
Fold flour mixture, by thirds, into the egg white mixture. Spoon batter into ungreased 10-inch tube pan; smoothing the surface.
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Step 4
Bake on the bottom rack of the preheated oven for 45 minutes or until the top of cake is dry and cracked. Invert cake pan preferably with a bottle in the center tube, if not possible, then on a cookie rack for an hour. Remove the cake from pan. Melt the white chocolate and drizzle over the top of the cake.
